Oatmeal Red Bean Bread
1.
Mix 25 grams of instant oatmeal, 100 grams of cold water, and 10 grams of high-gluten flour. Heat it over a low heat, turn off the heat while heating, and let it cool before use. Stir the ingredients into a smooth dough. Sticky dough (reserve 10-20 grams of water and add it slowly depending on the specific situation of the dough), then add butter and continue to stir until the extended stage, cover with plastic wrap, and perform basic fermentation in a warm and humid place
2.
When finished, take out the dough and place it on the chopping board. Press the dough lightly to expel the air. Divide equally into 2 parts, cover with plastic wrap and relax for about 15 minutes after rounding; lightly press the loose dough with your hands and roll it into a rectangular shape, then turn it over, spread a layer of honey red beans, roll it up, and pinch tightly at both ends. Olive shape
3.
Arrange into the baking tray, cover with plastic wrap for final fermentation; when finished, use a sharp knife to make a deep cut on the dough (a little oil on the blade will make it easier); preheat the oven to 175 degrees, the middle layer, Heat up and down, roasting for about 20 minutes, until the surface is golden brown